Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain - Concepedia

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Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

45

Citations

25

References

2013

Year

Monika Trząskowska, Danuta Kołożyn‐Krajewska, Karolina M. Wójciak, Zbigniew J. Dolatowski

Probiotic StrainProbioticMicrobiological QualityFood FermentationMicrobial ContaminationRaw-fermented SausagesFood MicrobiologyMicrobiologyFood SafetyHealth Sciences

References

	Year	Citations

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